Quinoa Chowder with Spinach, Feta, and Scallions Re

Name: Quinoa Chowder with Spinach, Feta, and Scallions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup quinoa, any color or variety; 8 cups (2 quarts) water, plus more as needed; 2 tablespoons olive oil; 1 medium garlic clove, finely chopped; 1 jalapeno, seeded and finely chopped; 1/2 pound Yukon Gold potatoes (about 1 large potato), peeled and small dice; 1 teaspoon ground cumin; 1 teaspoon kosher salt, plus more as needed; 1 bunch scallions, thinly sliced (white and light green parts only); 3 cups thinly sliced spinach leaves (from about 1 bunch); 4 ounces feta cheese, small dice (about 1 cup); 1/3 cup coarsely chopped fresh cilantro leaves; Freshly ground black pepper; 1 hard-boiled egg, peeled and finely chopped

Servings: persons

3/4 cup quinoa, any color or variety
8 cups (2 quarts) water, plus more as needed
2 tablespoons olive oil
1 medium garlic clove, finely chopped
1 jalapeno, seeded and finely chopped
1/2 pound Yukon Gold potatoes (about 1 large potato), peeled and small dice
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more as needed
1 bunch scallions, thinly sliced (white and light green parts only)
3 cups thinly sliced spinach leaves (from about 1 bunch)
4 ounces feta cheese, small dice (about 1 cup)
1/3 cup coarsely chopped fresh cilantro leaves
Freshly ground black pepper
1 hard-boiled egg, peeled and finely chopped

1
Rinse the quinoa in a strainer under cold water until the water runs clear.
2
Bring the quinoa and the 8 cups of water to a boil in a large saucepan over medium-high heat.
3
Reduce the heat to medium low and simmer until the white outer casings on the quinoa have popped, revealing translucent little beads, about 10 to 15 minutes.
4
Strain the quinoa through a fine-mesh strainer set over a large heatproof bowl.
5
Measure the quinoa cooking liquid and add water as needed to make 6 cups; set the quinoa and cooking liquid aside.
6
Heat the olive oil in a large, clean saucepan over medium-high heat until shimmering.
7
Add the garlic and jalapeno and cook until fragrant, about 30 seconds.
8
Add the potatoes, cumin, and measured salt and cook, stirring occasionally, until the potatoes begin to soften, adjusting the heat as necessary so that the garlic doesnt brown, about 3 minutes.
9
Add the reserved cooking liquid and half of the scallions and simmer until the potatoes are tender, about 12 minutes.
10
Add the cooked quinoa, spinach, and remaining scallions and simmer until the spinach just begins to wilt, about 3 minutes.
11
Remove the pan from the heat and stir in the feta and cilantro.
12
Taste and season with salt and pepper as needed.
13
Top with the chopped egg and serve.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup quinoa, any color or variety, 8 cups (2 quarts) water, plus more as needed, 2 tablespoons olive oil, 1 medium garlic clove, finely chopped, and more.

Yes, Quinoa Chowder with Spinach, Feta, and Scallions Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Chowder with Spinach, Feta, and Scallions Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions